Red Enchilada Sauce

It has taken me a couple years to get an enchilada sauce I really enjoy. This is a hybrid of various recipes and what I liked about them.  The two most important parts of this recipe is the rich roux and the hint of coca powder.


Ingredients:

• 3 tbsp vegetable oil
• 3 tbsp flour
• 1/4 cup chili powder
• 1/2 of a medium onion; minced
• 1 clove of garlic; minced
• 1 cup chicken stock
• 1 tsp Mexican oregano
• 1 tsp cumin 
• 1 1/2 tsp coca power
• 1 15oz can of tomato sauce

Directions:

• In a 2 quart sauce pan heat the oil over medium high heat.  Add the flour and make a roux, cook for one min.
• Add the chili powder, the minced garlic and the minced onion to the roux and cook for another min.
• Add the chicken stock and mix until thick.
• Add the Mexican oregano, cumin and coca powder.
•  Add the tomato sauce.
• Mix the sauce until thick then reduce the heat and simmer for at least 45 min.  Mix occasionally to prevent anything from burning to the bottom of your pan.
• Poor sauce over your favorite enchilada dish and enjoy!